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Cocoa Plant Extract Fine Brown Powder Theobroma Cacao High Purity Powder

Cocoa Plant Extract Fine Brown Powder Theobroma Cacao High Purity Powder

    • Cocoa Plant Extract Fine Brown Powder Theobroma Cacao High Purity Powder
    • Cocoa Plant Extract Fine Brown Powder Theobroma Cacao High Purity Powder
    • Cocoa Plant Extract Fine Brown Powder Theobroma Cacao High Purity Powder
  • Cocoa Plant Extract Fine Brown Powder Theobroma Cacao High Purity Powder

    Product Details:

    Place of Origin: China
    Brand Name: Chukang
    Certification: ISO, GMP, Kosher
    Model Number: CK2018PEP

    Payment & Shipping Terms:

    Minimum Order Quantity: 50kgs
    Price: Negotiation
    Packaging Details: 25kg/drum
    Delivery Time: 5-8 work days
    Payment Terms: T/T L/C
    Supply Ability: 100 Tons Per Year
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    Detailed Product Description
    Product Name: Cocoa Extract Botanical Source: Cocoa
    Botanical Name: Theobroma Cacao Used Part: Bean Shell
    Appearance: Fine Brown Powder Packing: 25kg/Drum

     

     

    Product Name: Cocoa Extract

     

    Botanical Source: Cocoa

     

    Botanical Name: Theobroma cacao

     

    Used Part: Bean shell

     

    Specification: Color Value (EL%1cm535±5nm)NLT50

     

    Identification measure: UV-VIS

     

    Appearance: Fine Brown powder

     

    Source:

     

    Cocao is usually refereed to the dried and fully fermented fatty seed of Theobroma cacao ,the plant from which chocolate is made.Commonly known as Cocoa bean or Cocao bean and sometimes Cocoa , from which cocoa solids and cocoa butter are extracted.

    Theobroma cacao is the scientific classification for the plant also called the cacao tree and the cocoa tree, which is a small perennial evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America forest.It produce fruits contain seeds that used to make cocoa mass, cocoa powder, and chocolate .

     

    Function:

     

    The main component of cocoa beans is lipid fraction and protian fraction , approximately 50% and 10–15% respectively.Cocoa beans also contain stimulant substances, caffeine, named purinic alkaloids, which affect the central nervous system.

    Polyphenols in cocoa beans could contribute to about 12%–18% of the dry weight,making them practically inedible due to the bitterness and astringency . Flavanols are the most important class of cocoa polyphenols ,related to many biochemical properties of Cocoa beans .

     

    Application:

     

    Cold drinks & food, cocoa products, chocolate and chocolate related products, confectionary, bread, pastry, Fish can, meat can, colorful decoration, biscuits, baked food fillings, ice cream, carbonated drinks, liqueur.

    Its pH value under 4 easy to precipitate some restrictions, can be used in a variety of food with chocolate or caramel coloring agent.

     

    Cocoa Plant Extract Fine Brown Powder Theobroma Cacao High Purity Powder

    Contact Details
    XIAN CHUKANG BIOTECHNOLOGY CO.,LTD

    Contact Person: Zhang

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